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CHEMICAL AND ORGANOLEPTIC PROPERTIES OF BEKAI (Pycnarrhena tumefacta Miers) LEAVES FOR FLAVOURING AGENT (BIO-VETSIN)

Indonesian Journal of Forestry Research · Vol. 7 No. 2 (2020) · hlm. 121–133

DOI
10.59465/ijfr.2020.7.2.121-133
ISSN
2406-8195, 2355-7079
Terbit
2020-10-31
Penerbit
Association of Indonesian Forestry and Environment Researchers and Technicians
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-nc-sa/4.0

Abstrak

The "tasty" cuisine tends to use chemical flavour agent containing monosodium glutamate (M.S.G.). M.S.G. utilizations, in long-term, may cause health problems, especially triggering cancer cells. Therefore necessary to introducing and increasing a natural flavouring agent to eliminate those health problem, such as bekai leaf. Bekai (Pycnarrhena tumefacta Miers) is familiar as a natural flavour agent (bio-vetsin) in cuisine for forest communities in Nyapa Indah Village, Berau, East Kalimantan, Indonesia. However, until now there has been no proper analysis support for widespread utilization of bekai leaf. This paper studies the presence of phytochemicals, antioxidant and GC MS analysis from bekai leaf extracts, as well as five hedonic classifications of organoleptic test, to reinforce the need for a better understanding of consumers reaction in terms of possible acceptance of additional bekai leaves applied in soup as bio-vetsin. Present study showed that the qualitative screening of phytochemical compounds in bekai leaves ethanolic extracts revealed presence of alkaloids, flavonoids, tannins and steroids. Antioxidants of bekai leaves using 2,2-diphenyl-1-picrylhydrazy (DPPH) method showed that concentrated extract has 80.1%, which predicted can improve immune for inhibitory action of cancer cells. GC MS analysis suspected that bekai leaf extract contained 5 (five) major compounds, i.e. oxirane dodecyl, gamma sitosterol, vitamin E (α tokoferol), 9.12-Octadecadienoic acid (Z,Z)- (natural linoleic acid), and 3-Tetradecanynoic acid (myristic acid). These chemical compound in related with their phytochemical were predicted to contained strong antioxidant activities and some of them commonly used as flavour agent in cuisine for some food industries.

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  • Universitas Gadjah Mada
  • Universitas Halu Oleo
  • Ministry of Environment and Forestry, Republic of Indonesia
  • Mulawarman University
  • IPB University
  • Universitas Pattimura
  • Sam Ratulangi University
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Rekan penulisOrganisasiArtikel bersama
Rizki ArisandiUniversitas Gadjah Mada2
Dewi SusantiAfiliasi tidak diketahui1
Ragil WidyoriniUniversitas Gadjah Mada1
Budi MulyanaUniversitas Gadjah Mada1
Rini PujiartiUniversitas Gadjah Mada1
Albasri AlbasriUniversitas Halu Oleo1
Husna HusnaUniversitas Halu Oleo1
Faisal Danu TuheteruUniversitas Halu Oleo1
Asrianti ArifUniversitas Halu Oleo1
Basrudin BasrudinUniversitas Halu Oleo1
Miranda HadijahUniversitas Pattimura1
Irdika MansurIPB University1
Budi PrasetyaUniversity of Brawijaya1
Agnitje RumambiSam Ratulangi University1
Armila R MaleUniversitas Halu Oleo1
KrisnawatiAfiliasi tidak diketahui1
Lisna HidayatiUniversitas Gadjah Mada1
Anita Apriliani Dwi RahayuNational Research and Innovation Agency1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://ejournal.aptklhi.org/index.php/ijfr/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">CHEMICAL AND ORGANOLEPTIC PROPERTIES OF BEKAI (Pycnarrhena tumefacta Miers) LEAVES FOR FLAVOURING AGENT (BIO-VETSIN)</dc:title>
	<dc:creator>Maharani, Rizki</dc:creator>
	<dc:creator>Fernandes, Andrian</dc:creator>
	<dc:creator>Turjaman, Maman</dc:creator>
	<dc:creator>Kuspradini, Harlinda</dc:creator>
	<dc:creator>Lukmandaru, Ganis</dc:creator>
	<dc:subject xml:lang="en-US">Bekai (Pycnarrhena tumefacta Miers) leaf</dc:subject>
	<dc:subject xml:lang="en-US">phytochemicals</dc:subject>
	<dc:subject xml:lang="en-US">antioxidants</dc:subject>
	<dc:subject xml:lang="en-US">GC-MS, flavouring agent</dc:subject>
	<dc:subject xml:lang="en-US">organoleptic</dc:subject>
	<dc:description xml:lang="en-US">The "tasty" cuisine tends to use chemical flavour agent containing monosodium glutamate (M.S.G.). M.S.G. utilizations, in long-term, may cause health problems, especially triggering cancer cells. Therefore necessary to introducing and increasing a natural flavouring agent to eliminate those health problem, such as bekai leaf. Bekai (Pycnarrhena tumefacta Miers) is familiar as a natural flavour agent (bio-vetsin) in cuisine for forest communities in Nyapa Indah Village, Berau, East Kalimantan, Indonesia.&amp;nbsp; However, until now there has been no proper analysis support for widespread utilization of bekai leaf. This paper studies the presence of phytochemicals, antioxidant and GC MS analysis from bekai leaf extracts, as well as five hedonic classifications of organoleptic test, to reinforce the need for a better understanding of consumers reaction in terms of possible acceptance of additional bekai leaves applied in soup as bio-vetsin. Present study showed that the qualitative screening of phytochemical compounds in bekai leaves ethanolic extracts revealed presence of alkaloids, flavonoids, tannins and steroids. Antioxidants of bekai leaves using 2,2-diphenyl-1-picrylhydrazy (DPPH) method showed that concentrated extract has 80.1%, which predicted can improve immune for inhibitory action of cancer cells. GC MS analysis suspected that bekai leaf extract contained 5 (five) major compounds, i.e. oxirane dodecyl, gamma sitosterol, vitamin E (α tokoferol), 9.12-Octadecadienoic acid (Z,Z)- (natural linoleic acid), and 3-Tetradecanynoic acid (myristic acid). These chemical compound in related with their phytochemical were predicted to contained strong antioxidant activities and some of them commonly used as flavour agent in cuisine for some food industries.</dc:description>
	<dc:publisher xml:lang="en-US">Association of Indonesian Forestry and Environment Researchers and Technicians</dc:publisher>
	<dc:date>2020-10-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ejournal.aptklhi.org/index.php/ijfr/article/view/465</dc:identifier>
	<dc:identifier>10.59465/ijfr.2020.7.2.121-133</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal of Forestry Research; Vol. 7 No. 2 (2020): Indonesian Journal of Forestry Research; 121-133</dc:source>
	<dc:source>2406-8195</dc:source>
	<dc:source>2355-7079</dc:source>
	<dc:source>10.59465/10.59465/ijfr.2020.7.2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ejournal.aptklhi.org/index.php/ijfr/article/view/465/128</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Indonesian Journal of Forestry Research</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-nc-sa/4.0</dc:rights>
</oai_dc:dc>